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91
Assessment of process improvement from organizational change
Assessment of process improvement from organizational change
S. Lee, | North-Holland | 2008 ,
92
Assessment of the Potential Allergenicity of Genetically Modified Soybeans and Soy-based Products
Assessment of the Potential Allergenicity of Genetically Modified Soybeans and Soy-based Products
Jae-Hwan Kim, | 한국식품과학회 | 2006 ,
93
Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties
Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties
Sung-Mee Lim, | 한국식품과학회 | 2006 ,
94
Phenolic Glycosides Isolated from Safflower(Carthamus tinctorius L.) Seeds Increase the Alkaline Phosphatase(ALP) Activity of Human Osteoblast-like Cells
Phenolic Glycosides Isolated from Safflower(Carthamus tinctorius L.) Seeds Increase the Alkaline Phosphatase(ALP) Activity of Human Osteoblast-like Cells
Dong-Hyun Kim, | 한국식품과학회 | 2006 ,
95
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Chang-Won Ahn, | 한국식품과학회 | 2006 ,
96
Antioxidant Activity and Total Phenolic Content of Callistemon citrinus Extracts
Antioxidant Activity and Total Phenolic Content of Callistemon citrinus Extracts
Young Ki Park, | 한국식품과학회 | 2005 ,
97
Observation of Bactericidal Effect of Allyl Isothiocyanate on Listeria monocytogenes
Observation of Bactericidal Effect of Allyl Isothiocyanate on Listeria monocytogenes
Eun-Sook Ahn, | 한국식품과학회 | 2001 ,
98
Sequencing, Cloning and Expression of CP4EPSPS Roundup Ready Soybean Insert
Sequencing, Cloning and Expression of CP4EPSPS Roundup Ready Soybean Insert
Dae Yeul Son, | 한국식품과학회 | 2003 ,
99
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Sun-Joo Lee, | 한국식품과학회 | 2002 ,
100
Effect of Carbohydrates on the Antibacterial Activity of Lactococcin K Produced by Lactococcus lactis KCA 2386
Effect of Carbohydrates on the Antibacterial Activity of Lactococcin K Produced by Lactococcus lactis KCA 2386
Seuk-Hyun Ko, | 한국식품과학회 | 2002 ,
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